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Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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Participates, assists, and maintains the Culinary Gold standards of Parkhurst Dining in all areas of food production, sanitation, and management of employees, safety and quality control.
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JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. · Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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Provide leadership in coordinating and executing daily culinary operations of Crystal Bridges/Momentary Food Service Operations to include but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards, and regulations, team member productivity and performance, and implementation of policies and procedures.
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Assist the Executive Chef and Executive Sous Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes.
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Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by Executive Chef. Follow direction of Resort Executive Chef, Managing Chef and/or Sous Chefs in maintaining the highest standards of food quality, taste and production.
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Overview: The Executive Chef of Sawmill Creek Resort functions as the primary culinary leader for all Food and Beverage operations at the resort. Key responsibilities include safety, product selection, menu development, recipe development, setting production levels, and maintaining food quality that exceeds both industry standards and guests expectations for Sawmill Creek’s Food & Beverage operations.
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The Executive Chef of Sawmill Creek Resort functions as the primary culinary leader for all Food and Beverage operations at the resort. Oversee the execution of food production for all business units contributing to the overall production of positive, measurable results.
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The Executive Sous Chef is responsible for supporting the Executive Chef with directing and overseeing all culinary operations for the hotel including planning, preparation, production, food quality, and food presentation.
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Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, and as changes occur in work environment and/or workload.
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Supervise and evaluate the performance for Executive Sous Chef, Sous Chefs and Kitchen managers and their respective locations. The position includes culinary oversight of all Food and Beverage locations including two full-service restaurants, a buffet restaurant, a quick service restaurant, two satellite bars, room service and all banquet food services within the 35,000 feet of convention/meeting space.
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The Executive Pastry Chef will support the Executive Chef and Executive Sous Chef in the day-to-day operation of the Kitchen's bake/pastry, overseeing all operations including training, quality controls inspection, food safety assurance, and supervising all staff in order to ensure the highest standards of food quality.
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Implement and standardize all culinary systems and procedures for hospital: AYR, Cbord, Catering, Retail menus, LTO’S, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
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A Pastry Chef has a keen eye for Food Safety and Sanitation and will be able to help in stocking, production, and merchandising while offering unmatched customer service. Work with the Catering Director and Executive Chef on menu planning and facilitating the production of catering menus to ensure profitability, variety and AJ's quality standards.
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executive chef food production safety all jobs in Gilford, New Hampshire
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